Description

Nothing beats a soft, buttery cookie filled with sweet jam, especially during the holidays! These Thumbprint Cookies are just that!

Ingredients
  • 1 cup unsalted butter (softened)
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar (lightly packed)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • raspberry jam (as needed)
Instructions

  1. In a mixing bowl, cream together the softened butter, 1/3 cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.

  2. In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.

  3. Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional 1/3 cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes.

  4. Preheat an oven to 375°F. Remove the cookies from the freezer and fill each indent with 1/2 teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!

Read it online: https://simplyscratchmade.com/recipe/thumbprint-cookies-with-jam/

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